500 gm gravy beef cut across the grain (5mm thick) into bite sizes. Prefer to buy them in one long piece

and cut it myself.

1 bay leave torn in several parts to give more flavour

2 cups of baby leek ( spring onion can be used as substitute)

1 large shallot (or onion) diced.

4 cloves garlic cut into two

1 large carrot cut in wedges

2 pieces bacon rashers diced (can be omitted)

2 tbs plain flour to coat beef before browning

1 tsp ground black pepper

1 tsp of sea salt flakes

1-½ cup red wine

½ cup sake (omit if not available)

1 tbs oyster sauce

1 tbs soya sauce

1 tbs dark soya sauce

lemon zest from 1 lemon (or orange zest)

1 tsp sugar

Saute leek and remove. Saute bacon, carrot, shallots, garlic and remove. Brown beef coated with plain flour. Add red wine and sake to pan. Add the rest of the ingredients back into the pan and add a cup of water (or just enough to cover meat), cook on high. Once it starts to boil, reduce heat to simmer for 30-45 minutes or till meat is tender, stirring occasionally. If too much liquid, uncover pan and cook till sauce thicken. Garnish with spring onion to serve.

Our neighbour in Levin grows lettuce (hydroponic) and it goes well with the stew.

This is a simple recipe. Alice had this in a Japanese restaurant in KL and liked it. It is simple, tasty and different from the traditional fried rice with vegetables, meat and seafood. This has no meat in it. We had it with roast pork, apple sauce, carrots and asparagus. Good combination.

Rinse rice until water is clear (about 3 times) and cook it in a rice cooker or in a saucepan. When cooked, fluff it and let it cool to room temperature.

Heat 2 tbs of vegetable oil in wok (or fry pan) and add diced garlic. When garlic is brown, careful not to burn the garlic, remove from wok. Add chicken stock cube, salt and rice to wok and cook for about 1 minute. Add soya sauce, pepper and combine. When ready, add brown garlic, diced mint and diced spring onion, mix well. To serve, fill a bowl (or ramekin) with the fried rice and turn it onto the plate to form a round shape. Garnish with bonito flakes on top of rice.